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Functional Food Products and Sustainable Health pp 51–67Cite as

Potential of Food Processing By-products as Dietary Fibers

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Abstract

The rapidly growing food processing industries in several countries of the world produce a large amount of by-products, such as husk, shells, pods, seeds, husks, stems, bran, stalks, and pulp waste that have less use and cause significant pollution. A huge potential for waste reduction and indirect income generation has been developed because of the possible use of by-products as a source of dietary fiber, functional or novel fiber for the production of diverse human foods. With the increasing concern on health that promotes functional foods, the need for natural bioactives has raised and leads to search of new sources. Studies has shown the high nutritional value of these by-products. It was also proposed that due to functional capability like gelling and water binding, they could be used as an ingredient for food. Several industrial by-products of food processing are high in dietary fiber sources and may be used directly or after some modifications for the manufacture of various foods, like bread, cakes, buns, noodles, cookies, yogurts, cheeses, beverages, milk, instant breakfasts, juices, ice tea, sports drinks, wine, fermented milk products and powdered drinks. This chapter gives insights about dietary fiber from food by-products; also, the chapter covers their classification, sources of origin, their potential uses, and functional properties.

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Acknowledgment

F. M. is thankful to U.G.C., New Delhi, for financial assistance in the form of Postdoctoral Research Fellowship for Women.

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Authors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Farhana Masood, Abdul Haque & Saghir Ahmad

  2. Department of Agricultural Microbiology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Abdul Malik

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  1. Farhana Masood
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  2. Abdul Haque
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  3. Saghir Ahmad
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  4. Abdul Malik
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Editors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  2. Food Science & Nutrition Department, King Saud University, Riyadh, Saudi Arabia

    Nasser Abdulatif Al-Shabib

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Masood, F., Haque, A., Ahmad, S., Malik, A. (2020). Potential of Food Processing By-products as Dietary Fibers. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_5

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